Wednesday, October 21, 2015

Pumpkin Spice and everything nice - Stuffed Butternut

Here I am again with yet another pumpkin recipe. Just like the peanut butter recipes, the pumpkin recipes also come in a series of three. Which means that there will be one online next week, and after that pumpkin season is already over. At least on my blog, because in our hearts, pumpkin season is never over. I do however have some amazing articles and collabs coming online very, very soon. So keep an eye out for that. But first, let's stuff some butternut pumpkins!

Ingredients: Servers 2
1 Butternut pumpkin
1 tomato
1 onion
1 sweet bell pepper
200 g rice, brown or wild rice
4 tbsp bread crumbs
1 tbsp lemon juice
2 tbsp agave or rice syrup
Olive oil
Salt and Pepper

Preheat the oven at 180°.
Boil 400 ml of water and add the rice. Let is boil until all water is gone. Add some extra spices like turmeric or ras el hanout if you like your food a bit more spicy.
Chop the tomatoes, sweet bell pepper, and onion.
Mix the agave with a bit of olive oil and the lemon juice. Set aside for later use
In a bit of oil, fry the onion. Add bell pepper and rice. Let it fry for about 2 minutes. Add tomatoes, salt, pepper and nutmeg.
Cut the butternut in half, and remove the seeds. Stuff your halved butternut with the rice mixture and drizzle some of the agave mixture on top of the entire butternut. Sprinkle with breadcrumbs.
At this point I added some pine seeds and some extra black pepper, but that is up to you!
Place the stuffed butternuts in your preheated oven for about 40 minutes.

I hope you like this recipe and if you made any of my recipes, please let me know!